1. Heat the oven to 350 degrees F. Line a large cookie sheet with a nonstick liner. Put the 3 tablespoons sugar in a small ramekin and set aside.
2. Put the butter and the remaining 1/4 cup sugar in a medium bowl. Beat with an electric mixer on low speed until smooth and blended, about 1 minute. Add the flour. Beat on medium-low speed until just blended, about 1 minute.
3. Using your hands, press and roll the dough into 1-inch balls. Roll the balls in the reserved sugar and arrange on the prepared cookie sheet about 1 1/2 inches apart. Using a finger, press down into the middle of each mound to make a well that's almost down to the bottom. (If the edges crack too much, reroll the dough and try again.)
4. Bake until the tops look dry, 12-14 minutes. Let the cookies sit for 5 minutes and then transfer them to a rack to cool completely. Serve immediately or cover and store at room temperature for up to 2 days. Just before serving, use a small spoon to drop about 1/4 teaspoon of the jam into the indentation.
If you want to mix things up, in place of the jam, you can use: fruit curd, peanut butter, Nutella, or dulce de leche.
Have you tried this recipe?
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